This Chicken Vegetable Soup takes less than 30 minutes to make! Filled with veggies, rotisserie chicken, and great served with fresh bread.
HOW TO MAKE CHICKEN VEGETABLE SOUP
Pull the rotisserie chicken apart and discard the skin. Use kitchen shears or a knife to cut the chicken up into bite-size pieces.
Dice 1 onion and then saute the onion in a large pot with butter over medium-high heat. Add a pinch of salt and cook until the onion is tender and slightly browned.
Once the onions are ready add in the chicken broth and increase the heat to high to bring the broth to a boil.
When the broth is boiling add in the pasta, frozen vegetables, and tomatoes. Cook for 7 minutes or until the pasta is done.
Reduce the heat to medium and stir in the chicken, parmesan cheese, lemon juice, and pepper. Cook for 1-2 minutes then remove from the heat and serve as desired.
CAN I USE FRESH CHICKEN?
If you would like to use fresh chicken you will need to cook it before making the soup as the soup uses already cooked chicken to cut down on the cooking time.
CAN I MAKE THIS SOUP RECIPE VEGAN?
Yes! We suggest using tofu, chickpeas, or beans in place of the chicken, you could also use a vegan chicken product. Instead of using regular butter and chicken broth use vegetable broth or “no” chicken broth and vegan butter.
RECIPES USING ROTISSERIE CHICKEN
- Lemon Chicken Orzo Soup
- Easy Chicken Enchilada Recipe
- Chicken Pasta Salad
- Chicken Burritos
- Chicken Salad or even Keto Chicken Salad
- Cheesy Chicken Enchilada Dip
This article was written by Courtney’s Sweets, the recipe is from our guest chef Amanda.
Chicken Vegetable Soup
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Print Pin RecipeIngredients
- 1 medium onion diced
- 1 tablespoon unsalted butter
- 8 cups reduced sodium chicken broth
- 4 oz. ditalini pasta
- 2 12 oz. frozen mixed vegetables
- 15 oz. diced tomatoes
- 1 tbsp. shredded parmesan cheese
- 2 tsp. lemon juice
- 1/4 tsp. black pepper
- salt to taste
- 1 rotisserie chicken meat, without skin
Instructions
- Pull the rotisserie chicken apart and discard the skin. Use kitchen shears or a knife to cut the chicken up into bite-size pieces.
- Dice 1 onion and then saute the onion in a large pot with butter over medium-high heat. Add a pinch of salt and cook until the onion is tender and slightly browned.
- When the onions are ready add in the reduce sodium chicken broth and increase the heat to high to bring the broth to a boil.
- Once the broth is boiling add in the pasta, frozen vegetables, and tomatoes. Cook for 7 minutes or until the pasta is done.
- Reduce the heat to medium and stir in the chicken, parmesan cheese, lemon juice, and pepper. Cook for 1-2 minutes then remove from the heat and serve as desired.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
I’ve made this recipe at least 5 times now. It’s so easy and perfect for soup days, sick days, and rainy days.
So glad you enjoyed the soup!! 🙂